The steward's handbook and guide to party catering ...
pt. 1. Hotel stewarding and composition of bills of fare. - pt. 2. Restaurant stewarding and public party catering. - pt. 3. Catering for private parties, and head waiters and their troops. - pt. 4. A dictionary of dishes and culinary terms and specialities. - pt. 5. How to fold napkins
Publisher Chicago : J. Whitehead & Co.
Possible copyright status NOT_IN_COPYRIGHT
Call number SRLF:LAGE-4339019
Digitizing sponsor MSN
Book contributor University of California Libraries
Collection cdl; americana
Full catalog record MARCXML
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